This rich curried soup has been served at '21' for years. Our restaurant is one of the few places in this country where you can still find it. At '21' the classic garnish is diced poached chicken; this version substitutes chutney.
Ingredients
Makes about 10 cups
Step 1
Peel and core apples and chop. In a heavy kettle heat butter over moderate heat until foam subsides and cook apples, carrots, onion, raisins, and garlic , stirring occasionally, until they begin to soften, 10 to 12 minutes. Add curry powder and cook, stirring, 1 minute. Add flour and cook stirring, 2 minutes. Stir in broth and tomato purée and simmer, covered, 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
Step 2
Cool soup and in a food processor or blender purée in batches until smooth. Strain soup through a sieve into a large bowl and chill until cold, 2 to 3 hours.
Step 3
Garnish each serving with about 1/2 teaspoon chutney.
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Reviews (17)
Back to TopThis soup is superb. I have served it hot and cold. I served it cold before this year's Thanksgiving meal, and if offered a perfect, sweet, piquant foil to the heavy feast to follow.
Edmund Mander
New York City
11/28/2021
Followed the directions to the letter, and I was almost finished when I realized that the soup was suppose to be served chilled. Well, it's November in the Sierra Nevada mountains and chilled soup isn't very appealing so I pureed soup, did not strain it, and served it hot. Very one liked so it works as a "hot" winter soup, too.
AcookfromInclineVillageNV
11/18/2012
Wonderful, refreshing soup.
Anonymous
Charleston, SC
8/5/2012
This soup is great. Tasty, sweet and warm. I will cook this again. Leaves a wonderful aroma, too.
Veggieveggie
Brooklyn, NY
4/23/2011
I have made this soup over and over for large groups and small, and each time, it is a huge hit - more than one person has said "it is the best soup I've ever had." Always multiple requests for the recipe. I make a few slight changes - always use more garlic, I grate ginger (keep my bulbs frozen) into the first mix, and add cinnamon along with the curry. Also, I substitute salsa for the tomato. I always make my own chicken stock, and shred chicken from that into the warm soup at the end. Serve Major Grey's chutney and chopped cilantro as garnish.
Anonymous
Beverly, MA
10/19/2008
Great soup. I served it hot and everybody loved it. I think it would be great cold with a dollop of Creme Fraiche.
Anonymous
Oregon
12/17/2007
Souper well received summer soup. A tasty foil for bbqs. Forgiving, versatile and easy.
islandprin
san diego
8/6/2007
A delicious summer soup, even when made low fat with fat-free half & half instead of cream.
Anonymous
Allentown,PA
4/24/2006
I use Epicurious all the time and this is by far the best recipe I have gotten on this site. Always make this for Thanksgiving (it tastes like a super version of squash/curry soup). This past Thanksgiving all 4 women guests asked for the recipe. A few tips: I use an immersion blender instead of a blender, I serve it hot, not cold, and if I don't expect the whple thing to be eaten in one night I add the cream to each bowl instead of the whole pot, as I don't like to refrigerate then reheat cream.
Anonymous
Naples, Italy
1/9/2005
I tried some with chutney and some with chicken. It was fair. Does not improve overnight.
Betsy
Seattle
8/3/2003
我喜欢这汤。很好吃,美味。我的husband prefered the chilled, blended form. I prefered it hot and unblended.
Anonymous
Providence, RI
1/10/2003
A great recipe. I prefer not to puree it, and to serve it over rice. On occasion, I've substituted dried cranberries for raisins, and half and half for the heavy cream. My friends love this soup!
Portland, OR
12/5/2002
I have been preparing this soup since it first appeared in Gourmet. It is terrific, and a family favorite.
Anonymous
Brookline, MA
10/7/2002
Delicious, silky. A complex flavor. Not crazy about the color the curry produces, but once you taste it -- delightful. Maybe a garnish of chives would spruce it up a bit.
Maggie Vogelweid
St. Louis, MO
5/28/2002
this was very good, and it was diffrent. the curry didn't overpower as i had expected. i was great w/o the rasin, apple, & mango chuntney.
Amy
A Cool Chef From Windham, NH
10/16/2000
